Codium Blue Berry Dessert



  • Handful of raspberries
  • Handful of blueberries
  • Handful of blackberries
  • White chocolate Callebaut
  • 250 grams of raspberries
  • 50 grams granulated sugar
  • 2 tablespoons water
  • A few pieces of Codium Blue
  • A few pieces of Paztizz Tops
  • 5 grams of Codium Blue
  • 600 grams vanilla ice cream
  • Zallotti Blossom vinegar (recipe)


  • Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat.
  • Let it cool and break into pieces.
  • Cut 5 grams of Codium Blue into small pieces.
  • Add these to the vanilla ice cream.
  • Run the ice cream with Codium Blue for 2 rounds in the paco jet.
  • Make a raspberry coulis with 250 grams of raspberries, 50 grams of granulated sugar, Zallotti Blossom vinegar and 2 tablespoons of water.
  • Pour the raspberry coulis onto the plate.
  • Top the plate with the raspberries, blueberries and blackberries.
  • Place the Codium Blue and Paztizz Tops on top.
  • Finish the dish with a quenelle of Codium Blue ice cream, a piece of caramelised white chocolate and Codium Blue.
  • Serve immediately.

Recipe: Eric Miete 

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